This is an easy, and simple comfort food that is sure to please.
3 boneless, skinless chicken breasts
1 (12-oz) pkg. whole wheat spaghetti
1 pint chicken stock
6 pints water
4 Tblsp. butter or margarine
2 celery stalks; diced
1/4 an onion; diced
1 Tblsp. minced garlic
2-1/2 Tblsp. wheat flour
1 cup 2% milk
1 (10 3/4-oz) can cream of celery soup
1/4 cup water
1 (4-oz) can sliced mushrooms; drained
1/2 cup grated parmesan romano cheese
2 cups shredded mozzarella cheese
1-2/3 cup shredded parmesan blend cheese
(about 5-6 minutes from being fully cooked.) Drain pasta and set aside.
Meanwhile in a skillet, season and cook chicken breasts until no longer pink. Cool slightly and cut into cubes.
In a stockpot (I used the same one the pasta was cooked in after it was left to drain in the colander) saute celery, onion and garlic in butter until vegetables are tender.
Add in flour and stir well.
Add in milk, soup, 1/4 cup of water, mushrooms, parmesan and mozzarella cheese. Cook over medium-low heat until cheese has melted and sauce is smooth.
Pour chicken into sauce mixture and stir well to combine.
Toss in spaghetti and coat well. (I find using tongs works much better than a mixing spoon.)
Pour mixture into a greased 9x13" casserole pan.
Top with 1 2/3 cup of parmesan blend cheese.
Bake at 350* for 20-30 minutes, or until cheese is melted and casserole is bubbly.
*This casserole can easily be doubled and it freezes well. To use, just thaw over night in the refrigerator and cook as directed.
Click HERE to print recipe